Do you want to know what is required to become a banquet chef manager? If YES, here is a detailed job description of a banquet chef manager. Before we delve into the job description of a banquet chef manager, it will be nice to know who a banquet chef manager is.

What is a Banquet Chef Manager?

A banquet chef manager is someone that is responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. He oversees the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times.

Banquet chef managers usually work in hotels, resorts, country clubs and other facilities, and the banquets they arrange can range in size from small groups to hundreds of people.

Banquet chef managers are also responsible for developing new banquet menus, preparing, test, taste and control new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day’s menus and approve the store requisitions for food and supplies needed from various kitchen storerooms.

Please note that in order to qualify as a banquet chef manager; you should have a 2 or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major. You are also expected to have a minimum of five years experience in a high volume banquet kitchen, and a minimum of two years experience as a Sous Chef or Chef de party (CDP).

Plus, you should have very good knowledge of food safety, sanitation and food preparation techniques. You should also be able to work flexible hours and days, have knowledge of current and updated culinary trends and with the ability to lead and mentor a large team of culinary professionals. Having said that, here are the Top 40 Duties and Responsibilities of a Banquet Chef Manager:

What is the Job Description of a Banquet Chef Manager?

  1. Responsible for review banquet event orders (BEO) on a daily basis and make note of any changes.
  2. Responsible for briefing the banquet kitchen staff daily about the upcoming and current functions.
  3. Responsible for supervising and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
  4. In charge of coordinating banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.
  5. Responsible for establishing the day’s priorities and assign production and preparation tasks for the banquet kitchen staff / chefs to execute.
  6. Responsible for effectively communicate both verbally and in writing to provide clear direction to staff.
  7. Responsible for taking physical inventory of specified food items for daily inventory.
  8. Responsible for managing and assist the hotel’s sales & catering or banqueting staffs with banquets, parties and other special events.
  9. Part of the team that determines the minimum and maximum stocks of all food, cooking supplies and equipment.
  10. Work with the Executive Chef in banquet menu development and execution (Assistant Capacity).
  11. Responsible for maintaining inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
  12. Responsible for managing all day-to-day operations of banquet kitchen.
  13. Responsible for conducting frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
  14. Responsible for maintaining all equipment in a proper operational condition.
  15. Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen.
  16. Take responsibility and ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
  17. Take responsibility and make sure that recipe cards, production schedules, plating guides, photographs are current and posted.
  18. Take responsibility and make sure that all staff prepares menu items following recipes in accordance with the hotels operating standards.
  19. Effectively communicate the kitchen needs with the purchasing and storeroom personnel.
  20. Responsible for reviewing sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
  21. In charge of monitoring the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
  22. Banquet chef manager should serve as a role model to demonstrate appropriate behaviors.
  23. Ensures and maintains the productivity level of all banquet cooks and supporting staff.
  24. In charge of supervising banquet kitchen shift operations.
  25. Work with the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
  26. Take part in banquet kitchen employees progress and discipline procedures.
  27. Take part in training staff on menu items including ingredients, preparation methods and unique tastes.
  28. Responsible for planning and manages food quantities and plating requirements for all banquet functions.
  29. Responsible for maintaining food preparation handling and correct storage standards.
  30. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  31. Ensures compliance with all applicable laws and regulations.
  32. Follows proper handling and right temperature of all food products.
  33. Play a part as needed in the interviewing and hiring of employee team members with appropriate skills.
  34. Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
  35. Show capacity in planning and executing multiple banquet functions.
  36. Show capacity to continually enhances the culinary experience of banquet or event guests.
  37. Able to understanding employee’s positions well enough and to perform duties in employees’ absence.
  38. Able to help in cooking and food preparation, as and when required.
  39. Show capacity to perform other duties as assigned by the management.
  40. Part of the disciplinary committee that sits on any case that involves employees under his / her supervision.
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